RULES OF - Cobb & Douglas Public Health

290-5-14-.03 Management and Personnel. (1) Demonstration of Knowledge. (c) Correct
Answers to Food Safety Questions. 8. (cont.)
(i) Cross contamination,
(ii) Hand contact with ready-to-eat foods,
(iii) Handwashing, and
(iv) Maintaining the food service establishment in a clean condition and in good repair;
9. Describing foods identified as major food allergens and the symptoms major food allergen
could cause in a sensitive individual who has an allergic reaction;
10. Explaining the relationship between food safety and providing equipment that is:
(i) Sufficient in number and capacity, and
(ii) Properly designed, constructed, located, installed, operated, maintained, and cleaned;
11. Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of
equipment;
12. Identifying the source of water used and measures taken to ensure that it remains protected
from contamination such as providing protection from backflow and precluding the creation of
cross connections;
13. Identifying poisonous or toxic materials in the food service establishment and the procedures
necessary to ensure that they are safely stored, dispensed, used, and disposed of according to law;
14. Identifying critical control points in the operation from purchasing through sale or service
that when not controlled may contribute to the transmission of foodborne illness and explaining
steps taken to ensure that the points are controlled in accordance with the requirements of
this Chapter;
15. Explaining the details of how the person in charge and food employees comply with the
HACCP plan if a plan is required by the law, this Chapter, or an agreement between the Health
Authority and the food service establishment;
16. Explaining the responsibilities, rights, and authorities assigned by this Chapter to the:
(i) Food employee,
(ii) Conditional employee,
(iii) Person in charge,
(iv) Health Authority; and
Cobb and Douglas County Public Health
Douglas Food Service Code
27